CARMEN'S SHRIMP CEVICHE
1 Medium Yellow onion
5 Limes for juicing
1 ½ Pounds Shrimp, peeled and deveined
1 Can Whole tomatoes (or about 5 vine ripe tomatoes, peeled)
1/2 tsp Sugar
1 Large Orange for juicing
2 Tbs Ketchup
1 tsp Salt
1 tsp Chili sauce (optional)
2 Tbs Flat leaf parsley, finely chopped
2 Tbs Olive oil (optional)
Cut onion in half and slice thinly. Place in a serving bowl, and cover with juice from limes. Let onions and lime juice stand for at least 30 minutes. Meanwhile, cook the shrimp with 1 Tbs of water in a small pot until pink. (Just 2-3 minutes. Don't overcook them!) Let them cool completely.
Puree tomatoes in a blender and then add sugar. Add the shrimp (with liquid), blended tomatoes, orange juice, ketchup, chili sauce, and salt to the serving bowl with the marinating onions. Mix carefully, cover with plastic wrap, and refrigerate for at least two hours. Season to taste, then top with the parsley and optional olive oil and mix carefully. Serve chilled.
Servings: 6
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